Lately with Dawn

Week of March 23

The month of March was filled with birthday celebrations galore! The week began with a 40th birthday celebration for my cousin Lisa. A traditional homespun carrot cake, replete with multi-color spiral candles, is so nostalgic. From our cookbook, of course!

Birthday celebration #2 was another four decade celebration with four friends. Dinner at Dover was stellar. Cheesecake mousse with pear sorbet was the proverbial icing on the cake.

It may not appear so, but amidst all of the celebrating and feasting, I did actually get some work done! Check out these photos of a potential new home for the One Girl Cookies kitchen. Top secret for now but I’ll let the cat out of the bag soon…pretty exciting stuff! We brought our dream team in (designer, general contractor, kitchen consultants and mechanical engineer) to start the brainstorming process.

Lunch with my oldest (like, since kindergarten) friend was a lucky surprise. We went to one of my favorite neighborhood spots (and not just because it’s a stone’s throw from my house). The food at Rucola is always as beautiful to look at as it is to eat. This roasted carrot salad with Beluga lentils and goat cheese is my go to for lunch.

The week ended as I wish every week could…with lots and lots of cooking. On Friday we hosted a birthday cocktail party for another friend (I was not lying about the month being full of birthday celebrations!) which consisted of all manner of small bites and some late night revelry (for us that means midnight!). Amongst other things I served pea pancakes with herbed yogurt which were hollering spring and smoked fish toasts featuring Bering Cisco…a smoked fish even more delicious and earthy than trout, introduced to me by Peter at Shelsky’s (a real deal appetizing shop on Smith St.)

That was followed by an afternoon of turning the crank on my pasta machine (such a Zen process, in my opinion) for dinner for Dave’s cousin and sister. Tossed it with shrimp, roasted tomatoes and mixed greens plus a simple salad and we called it a meal.

I am hoping that next week’s “Lately” will be filled with many tales of outdoor adventures as it is finally warming up here in the Northeast. At least that is what the little dove who built a nest in the cherry tree outside our window tells me.

About Dawn Casale

Barneys New York was the place I called my second home for six years. It was the classroom in which I learned the importance of aesthetic, the power of creativity and the joy of indulgence. At a point in time which I cannot specifically put my finger on, I reflected on my career choices and decided to return to that which I really knew... food and humanity's love of it. I began to think about my childhood and how much of it had been happily spent in the kitchen. The memories of the aromas and flavors that came from my grandmother's kitchen were vivid and exhilarating. That is where I learned about the ritual and significance of food, the sense of happiness and comfort it brought, and the essential elements of quality and care that went into its preparation.

Meta

Dave Crofton, co-owner of One Girl Cookies, began his culinary career baking artisanal bread in Richmond, Virginia. He moved to New York City to attend the Institute of Culinary Education, and graduated with a degree in Baking and Pastry Arts. While in school, he took a part time job with One Girl Cookies to help develop and expand their line of handmade tea cookies. Upon graduation, he became a partner with Dawn Casale, the founder of One Girl Cookies. Two years later, Dawn and Dave opened their bakery and cafe in Cobble Hill, Brooklyn in 2005. Since the opening day and continuing into their new cafe in Dumbo, Dawn and Dave believe in using the finest ingredients available and baking everything from scratch.

Barneys New York was the place I called my second home for six years. It was the classroom in which I learned the importance of aesthetic, the power of creativity and the joy of indulgence. At a point in time which I cannot specifically put my finger on, I reflected on my career choices and decided to return to that which I really knew... food and humanity's love of it. I began to think about my childhood and how much of it had been happily spent in the kitchen. The memories of the aromas and flavors that came from my grandmother's kitchen were vivid and exhilarating. That is where I learned about the ritual and significance of food, the sense of happiness and comfort it brought, and the essential elements of quality and care that went into its preparation.